Avocado & kimchi toast topped with a poached egg
This idea is from Julia Turshen's Small Victories. There's a little drizzle of mayo + kimchi juice.
The avocado was a Stewart avocado. I should have taken a photo before I started mangling it. The Stewart has a very thin, smooth skin that's edible. It's black when ripe and has a rich texture and flavor which surprised me. I was afraid it would have that thin, watery texture that some smooth-skin varieties like the Fuerte have so I was pleasantly surprised.
